Reviews (22)

An A1 recipe which I've just made up and, for the first time, have produced a result that I'm not ashamed of I'm a rotten pastry cook normally; the pastry I make never lives up to expectations but this one has been very good indeed. I reduced to fat content to 250g to make a fat-to-flour ratio of half fat to flour but otherwise all the ingredients were left as per the recipe. I needed the full water amount and I can only say that some flours absorb more water than others, so add it bit by bit until the mixture in the bowl sticks together without being too wet. There's a plum pie going into the oven just now - 27 Jul 2011

I used less sugar and salt than stated and used only the egg yolk. It was a very wet mix to deal with but I chilled it for quite a while and it was fine. Rolled it with a fair amount of flour on pin and board. Lifted to pie tin nicely and it baked well. Nice crumbly short pastry when cooked. Excellent flavour. I would make this recipe again, it's worth the effort of the wet mix. - 28 Sep 2010